Oysters Benedict Recipes
OYSTERS ROCKEFELLER
Categories Shellfish Bake Oyster Fall Bon Appétit
Yield Makes 8 first-course servings
Number Of Ingredients 12
Steps:
- Position rack in top third of oven and preheat to 450°F. Finely chop garlic in processor. Add spinach, watercress and green onions to garlic. Process, using on/off turns, until mixture is finely chopped. Transfer mixture to medium bowl.
- Combine butter, breadcrumbs, Pernod, fennel and hot sauce in processor. Process until well blended. Return spinach mixture to processor. Process, using on/off turns, just until mixtures are blended. Season with salt and pepper. (Can be made 8 hours ahead. Cover; chill.)
- Sprinkle rock salt over large baking sheet to depth of 1/2 inch. Arrange oysters in half shells atop rock salt. Top each oyster with 1 tablespoon spinach mixture. Sprinkle with cheese. Bake until spinach mixture browns on top, about 8 minutes.
OYSTERS BENEDICT
Make and share this Oysters Benedict recipe from Food.com.
Provided by CJAY8248
Categories < 30 Mins
Time 20m
Yield 8 oyster benedicts, 8 serving(s)
Number Of Ingredients 7
Steps:
- Saute the ham 2-3 minutes on each side. Split and toast the english muffins. Heat the oysters in the butter over low heat, just until the edges begin to curl. Season with salt and pepper. Cut the pieces of ham more or less to fit the toasted muffins. Put 3 oysters on each piece of ham on the muffins. Spoon 2-4 tablespoons of hollandaise over each.
Nutrition Facts : Calories 237.1, Fat 9.7, SaturatedFat 4.6, Cholesterol 90.2, Sodium 466.3, Carbohydrate 20, Fiber 1, Sugar 1, Protein 16.8
LOBSTER EGGS BENEDICT
Steps:
- Melt half of the butter in top of double boiler over hot, but not boiling, water. Add egg yolks while stirring. Add remaining butter and stir until melted, keeping heat low under double boiler. Crumble lobster roe as finely as possible and stir into sauce. Add lemon juice slowly. Set aside and keep warm. Sauce will thicken as rest of dish is prepared.
- In a skillet melt 1 tablespoon butter. Dice the cooked lobster meat and saute quickly in the melted butter to heat through. Remove to a bowl and keep warm.
- Brown the Canadian bacon in the same skillet and keep warm. Toast the split English muffins.
- Poach the eggs for about 3 minutes in an egg poacher, or in skillet of water with a tablespoon of vinegar added. Whites and edge of yolks should be set, center of yolk still liquid.
- For each serving, place 2 toasted muffin halves on a plate and carefully layer on lobster meat, Canadian bacon slices, and poached eggs. Cover with Hollandaise sauce. Garnish with minced fresh parsley and paprika.
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Servings 4Total Time 1 hr 10 mins
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Servings 4Total Time 1 hr 10 mins
- Place 2 muffin halves, cut side up, on each of 4 plates. Divide fried oysters among muffin halves. Using a slotted spoon, remove eggs from skillet, and gently place 1 egg on top of oysters on each muffin half. Top each serving with 1 to 2 tablespoons hollandaise. Sprinkle with chopped parsley, and serve immediately.
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- Pour water to a depth of 1 inch into bottom of a double boiler over medium; bring to a boil. Reduce heat, and simmer. Combine egg yolks and cold water in the top portion of double boiler. Cook, whisking constantly, until foamy and slightly thickened, 6 to 7 minutes. Gradually add 3/4 cup of the clarified butter, about 1 tablespoon at a time, whisking until incorporated after each addition and mixture is thickened.
- Whisk in lemon juice, salt, and tasso until blended. (Reserve remaining clarified butter for another use.) Keep hollandaise warm.
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